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Published on Feb 28, 2011
Chickpea Bruschetta cucumber slices can of drained chickpeas, mashed juice of about one-fourth of a lemon chopped tomatoes chopped onions 1. Slice cucumbers thick enough that they can hold some weight. (See photo.) 2. In a large bowl, add chickpeas and lemon juice. Mix well. Mash chickpeas with a potato masher or back of a spoon. They do not have to be fully mashed, just spreadable (or "spoonable"). 3. Spread chickpea mixture onto cucumber slices using a spoon. 4. Mix tomatoes, onions, herbs, and seasonings. Spoon onto chickpea-topped slices.